Pinot Noir Sea Salt and Filet Mignon paired with 2022 Violet Vines Pinot Noir “Cooper Block” Single Clone Pommard

By April Zawada

Our Violet Vines’ house-made Pinot noir salt has been a foodie favorite, with jars selling out regularly in our tasting room in Carlton, Oregon. It is a brilliant royal ruby color and great on grilled steaks! Today I am showcasing this savory salt with a grilled Filet Mignon and our recently released 2022 “Cooper Block” Pinot noir. This Pinot noir is 100% Pommard clone from our estate vineyard in Sheridan. It has nearly 30% whole cluster fermentation and aged in 25% new French oak, giving it a powerhouse of flavor and nuances.

To prepare the filet mignon, let the filets rest on the counter for 30-60 minutes. Grind the course Pinot noir sea salt to a fine texture and sprinkle generously on both sides of the steak. Add fresh ground black pepper and any other spices you prefer. Next, lightly rub a small amount of softened, unsalted butter (or olive oil) on both sides of the filets. This technique will result in a savory sear on this otherwise lean cut of beef. Grill the steaks on high for roughly 3-5 minutes per side depending on the thickness of the steak. Remove the steaks from the grill and finish with a sprinkle of the course Pinot noir salt on top of each steak. As the steaks rest (5-10 minutes) the salt will melt into the meat for an extra pop of flavor.

Optional: Plate the Pinot noir salt (either coarse or finely ground) in a thin trail displayed around the perimeter of the steak. The pretty ruby hue is an appealing presentation for a dinner party and a great conversation starter!